Miso Soup with Crispy Noodles

Makes: 6 servings

Prep: 15 mins
Cook: 40 mins

Ingredients

1 tablespoon sesame oil
5 green onions, sliced
2 garlic cloves, pressed
1 tablespoon grated fresh ginger
6 cups water
2 cups very thinly sliced Napa cabbage
2 teaspoons rice wine vinegar
Freshly ground pepper
1/4 cup miso paste*
1 ounce package (8 oz.) firm tofu, drained and cut into 1/2-inch cubes
1 cup vegetable oil
3/4 cup rice noodles, divided*

Directions

1. In a large saucepan, heat sesame oil over medium heat. Add onions, garlic, and ginger and cook, stirring occasionally, 10 minutes. Add water, cabbage, vinegar, and pepper to taste. Bring to a boil. Reduce heat to low, cover, and simmer until vegetables are tender, about 20 minutes.

2. In a cup, mix miso and 1/4 cup hot water. Stir into soup. Add tofu and heat through, about 5 minutes.

3. Heat vegetable oil in a saucepan until it registers 375 degree F on a thermometer. Break noodles into 6 portions and carefully drop in oil one batch at a time. Immediately remove with a slotted spoon and drain on paper towels. Garnish each serving with fried rice noodles. Makes 6 servings.

Note